I don't know where it started. Perhaps it was with my dad years ago, but whenever I go to a traditional deli I always order a can of Dr. Brown's Cel-Ray. It's a sweet, celery-flavored soda that pairs surprisingly well with meat. I compare it to a sweet version of ginger ale.

On a recent trip to SoCal to visit a client, I stopped off in the heart of Jewish Los Angeles (Pico-Robertson Boulevard, of course) to check out Mexikosher, a kosher Mexican restaurant that that tastes like the real deal in Mexican cooking.
What makes this place different, and so much better, than kosher “Mexican” restaurants I’ve eaten at in New York is that this isn’t fast food.

The sun was shining over the Union Square farmers market on a recent chilly morning as Chris Mitchell, a 34-year-old chef at the fashionable kosher eatery Jezebel, loomed over a table of Jerusalem artichokes. The six-foot-something Georgia native carefully inspected the exterior of the root vegetable before buying a handful to serve as dried chips.

Every weekend, pubs around England serve up a traditional Sunday roast dinner, complete with roasted meat, potatoes and puddings. After one kosher foodie in London got tired of being unable to take part in the tradition, she set out to make the custom available to all her friends.

Meanwhile, across the pond in Savannah, Ga., a culinary duo is breaking down barriers by opening a kosher “virtual restaurant,” filling the hole that was left when the last kosher eatery in the city closed in 2006.

A new kosher downtown eatery features three kitchens and a variety of options.

06/27/2011 - 20:00

Amy Spiro

Editorial Assistant

There aren’t too many kosher restaurants where you can order a hot corned beef sandwich, and follow it up with a bagel smeared with cream cheese and lox. But office workers and tourists alike can do just that at the newest kosher eatery in the Financial District, the Milk Street Cafe.

Milk Street, a branch of an establishment that opened in Boston almost 30 years ago, features three separate kitchens — dairy, meat and pareve — almost a dozen different food stations, corporate catering services and seating for 150 people, all in a 23,000-square-foot “food hall.”